Individual Beef Wellingtons with Red Wine Sauce

Perfect for any gathering.

  • Servings:
  • Cook Time: 45 mins
  • Main Ingredient: Beef

Ingredients

  • 5 Tbsp. butter or margarine (divided usage)
  • 8 oz. mushrooms (sliced)
  • 1 whole small onion (chopped)
  • 1/2 tsp. Accent® Flavor Enhancer
  • 4 beef tenderloin steaks (filet mignon) ((6 oz. each))
  • 1 17.3 oz. package puff pastry shells (thawed)
  • 1 4.25 oz. can Underwood® Liverwurst Spread
  • 1 whole egg
  • 1 Tbsp. water
  • 14.5 oz. beef broth
  • 1/2 cup Regina ® Red Cooking Wine
  • 1 whole small shallots (finely chopped)
  • 1/4 tsp. thyme (crushed and dried)
  • 2 Tbsp. all purpose flour
  • 1 Tbsp. Italian Parsley (finely chopped)

Directions

In 10-inch skillet over medium-high heat, in 1 Tbsp. hot butter or margarine, cook mushrooms and onion until tender and liquid is evaporated; cool slightly. Preheat oven to 425°F. Sprinkle flavor enhancer over both sides of steaks. Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of liverwurst spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. If necessary, trim excess pastry from ends; seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan. In cup, beat egg and water; brush pastry with beaten egg. If desired, reroll any trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg. Bake, uncovered, 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting an instant-read thermometer into pastry-wrapped meat. Thermometer will register 145°F for medium-rare. Meanwhile, prepare sauce: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5 to 7 minutes until mixture is reduced to about 1 1/2 cups. In small bowl, mix remaining 4 Tbsp. butter, softened, and flour until mixture is smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Stir in parsley. Serve with beef.

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